|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs), whipped|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onions with tops||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Head of lettuce||1 Large|
|Cooked crab meat/Two 6 1/2-ounce cans crab meat, chilled||3 Cup (48 tbs)|
|Tomatoes||2 Large, cut into wedges|
|Hard-cooked eggs||2 , cut into wedges|
Combine mayonnaise, whipped cream, chili sauce, green pepper, green onion, and lemon juice.
Salt to taste.
Makes about 2 cups of Louis Dressing.
Line 4 large plates with lettuce leaves.
Shred rest of lettuce and arrange on leaves.
Remove bits of shell from crab meat.
Reserve claw meat; leave remainder in chunks and arrange atop lettuce.
Circle with wedges of tomato and egg.
Sprinkle with salt.
Pour 1/4 cup Louis Dressing over each salad.
Sprinkle with paprika.
Top with reserved claw meat.
Pass remaining dressing.